Recipe Tips

Preparation

Cake

Preheat oven to 325°. Butter two 8"-diameter cake pans with sides 2" high. Line bottoms of pans with parchment paper rounds. Whisk flour, baking soda, and salt in a large bowl. Using an electric mixer, beat 1 1/2 cups butter and sugar in another large bowl until light and fluffy, 2–3 minutes. Add eggs one at a time, beating to blend between additions. With mixer on low, gradually beat in flour mixture, scraping sides of bowl. Mix in bananas, then sour cream. Divide batter between pans.

Bake cakes until a tester inserted into the center comes out clean, 50–55 minutes. Let cool for 20 minutes in pans on wire racks.

Frosting

Using an electric mixer, beat first 5 ingredients in a large bowl until light and fluffy, 6–7 minutes.

Place 1 cake on a plate. Spread 1 cup frosting over. Arrange banana slices on top. Top with second cake. Spread a thin layer of frosting over top and sides of cake; chill for 30 minutes. Spread remaining frosting over top and sides of cakes.